Shrimp Pilau Recipe
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Shrimp Pilau 

4 thick slices bacon

1 large onion, chopped (about 1 1/2 cups)

4 ripe red tomatoes (about 1 1/2 pounds), peeled, seeded and chopped

1/2 teaspoon hot red-pepper flakes

3 tablespoons chopped parsley, plus some for garnish

1 teaspoon salt

2 cups long-grain white rice

3 cups shrimp stock (see note)

1 1/2 pounds shrimp, peeled (reserve shells for stock) and deveined

In Dutch oven with tight-fitting lid, cook bacon on top of stove until crisp. Remove and set aside to drain. Pour off all grease except about 3 tablespoons or enough to cover bottom of pan. Add onion and cook over medium-low heat until transparent, 5 to 10 minutes. Add tomatoes, red-pepper flakes and parsley and cook another 5 minutes. Add salt, rice and stock. Increase heat 1 to 2 minutes and bring to a simmer. Reduce heat and simmer, covered, 20 minutes without lifting lid.

After 20 minutes, lift lid and fluff rice with big fork while tossing in the shrimp. Cover and turn off heat. Pilau will be ready in 5 to 10 minutes and shrimp will not overcook. Garnish with reserved bacon, which you crumble, and some chopped parsley.

Note: To make rich shrimp stock, clean shrimp and save shells. Add reserved shells (and crab and lobster shells if you've saved them), 1 large carrot chopped, 2 celery stalks chopped, 1 unpeeled onion, handful of herbs (such as basil, oregano, thyme, parsley and savory) and 2 quarts water. Bring mixture to boil. Reduce heat and simmer about 45 minutes or until broth is infused with flavor. Strain stock before using. Refrigerate or freeze what you don't use.

Makes 4 to 6 servings



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